Jenny enjoying Pasta
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00:00Oh, it's so clean. I love it.
00:02Okay, Tony, show me how we make our pasta.
00:06How do you make the pasta?
00:08It's a kilo of flour. 50% flour, 50% semolina.
00:12I've made 8 eggs.
00:14And you knead it.
00:16You let it rest for half an hour.
00:18And then the result we have is a ball
00:20that we're going to crush.
00:22They're very manual. I love it.
00:26Oh, I want to do it once.
00:28I'm going to show you how to do it.
00:30So, three times, I think.
00:32How many times?
00:34You start with the biggest one
00:36so it doesn't break.
00:38And then I always make it thinner.
00:42Because...
00:44I realize when he cooks
00:46and when the chef here cooks.
00:48It's the hand, right?
00:50Everything tastes good, but you realize it.
00:52And this is the last hand that touches you.
00:54I'll put it here.
00:56I don't want to break it.
00:58I don't want to break it.
01:00I just turn it.
01:06Yes, you can.
01:08Yes, you can.
01:10Unbelievable.
01:12See, no machines, you guys.
01:16Tell me they do it like this in Italy.
01:18With this machine and everything.
01:20With this little machine, not by hand.
01:22They're so advanced.
01:24This is by hand.
01:26Now, we can make two systems.
01:28Or this one.
01:30Let's do this one.
01:32Here we make a filling.
01:34In this case, I'm making a meat filling.
01:36But...
01:38I make it with fish.
01:40There I have it with fish.
01:42Tony loves fresh fish.
01:44Yes, fresh.
01:46If it's not fresh, don't bring it.
01:48It has to be very fresh.
01:50Here I have the fish.
01:52And I make the filling.
01:54Just like this.
02:00I think the most difficult part is the dough, right?
02:02No.
02:04For people who don't know.
02:06The dough doesn't have yeast or anything.
02:08Flour and eggs.
02:10A little bit of salt and it's done.
02:12The most difficult part is the manual work.
02:14What is he doing now?
02:16He has to work a lot with his hands.
02:18He gives it a shape.
02:20So that it sticks well.
02:22And then he just cuts it.
02:26If you buy one.
02:28Like this one.
02:30You can make a bag.
02:34And this is the result.
02:36As I say, they look like they were bought.
02:38But you say that and people get offended.
02:40It means that it's very pretty.
02:42Here are the ravioli.
02:44It's perfect.
02:46What are we going to make today?
02:48In the same way.
02:50Here I have the fish ravioli.
02:52In the same way.
02:54You can make the capelletti.
02:56What are the capelletti made of?
02:58Eggs, spinach and flour.
03:00Eggs, spinach and flour.
03:02It's just flour and eggs.
03:04So that it comes out green.
03:06Do you grind the spinach?
03:08Yes.
03:10You mix it with an egg.
03:12You can put it in a blender.
03:14You put the eggs.
03:16And you put the spinach inside.
03:18Instead of 8 eggs, you put 4 eggs.
03:20A little spinach, 200 grams.
03:22You blend it.
03:24And with that you have the liquid to mix with the flour.
03:26How many ravioli do we get from there?
03:28One kilo of ravioli.
03:30It's for 4 people.
03:32For the whole family.
03:34I just wanted to show you that this.
03:36The procedure is a little different.
03:38These are called capelletti or capellacci.
03:40Why do they change the name?
03:42Because the shape changes, the name changes.
03:44The shape changes, the name changes.
03:48He's saying that if it has a different shape,
03:50it's a different name.
03:52And this is the way that you do it in Italy.
03:54Except there, they have the automatic machine.
03:56In this case, they are filled with cheese.
03:58Three cheeses.
04:00And that's it.
04:02You like cheese a lot, don't you?
04:04Yes, a lot.
04:06All Italians love cheese.
04:08And there I go.
04:10This is more difficult.
04:12It's a tortelli.
04:14This is more expensive.
04:16It's easier.
04:18It's like a race.
04:20It's like a little hat.
04:22I love it.
04:24Let's cook it.
04:26In this case, I'm going to cook a ravioli
04:28filled with fish.
04:30He's going to make a fish ravioli right now.
04:34Very good. Olive oil.
04:36We put
04:38a sliced garlic.
04:40As a chef, what would you say?
04:42Is the garlic better like this or well chopped?
04:44It depends. Here, it's better like this.
04:46Because you have the flavor, but you can remove it.
04:48When it's chopped,
04:50you want to eat it all.
04:52In this case, no.
04:54So he says if you want to have the garlic big,
04:56it's just to remove it if you don't want it.
04:58And if you do it really, really thinly,
05:00it's because you're going to eat all that garlic.
05:02If you want it a little spicy,
05:04we're in Mexico,
05:06you have to put it spicy.
05:08Yes, but this is
05:10a spicy that doesn't sting.
05:12Oops!
05:14It's for the chef's touch,
05:16my friends.
05:18How do I make fish ravioli?
05:20I do it with
05:22some clams.
05:24A clam.
05:26Okay, the clams are
05:28already opening.
05:30None failed.
05:32But
05:34it means they're of good quality.
05:36Here we have a cherry tomato.
05:38He loves his cherry
05:40tomatoes everywhere.
05:42Not too much, but...
05:44You know the best thing about this place
05:46is that you walk
05:4820 meters and you have
05:50a local grocery shop
05:52only of veggies and fruits.
05:54Fresh, locally.
05:56That's what you're eating here.
05:58Ravioli.
06:00Only 4 minutes.
06:024 minutes for the ravioli.
06:04Nothing more.
06:06Because fresh pasta cooks very quickly.
06:08When the pasta is fresh,
06:10it cooks really quick, so only 4 minutes and you remove them.
06:12Yeah, this is...
06:14Before, we prepare this.
06:16This, if you want, we prepare it
06:18in tomato sauce.
06:20It's capelletti
06:22with the pasta that's made of spinach,
06:24as we said, filled with
06:26three cheeses.
06:28Spinach, three cheeses.
06:30Butter, sage or tomato.
06:32Which do you want?
06:34Butter, sage or tomato.
06:36Butter, what?
06:38Sage.
06:40Oh, sage and butter.
06:42Okay, I get it. Butter, sage.
06:44Well, I've never tried it, so
06:46this is a first for me.
06:50But, as I told you,
06:52here we only have
06:54all this that you're seeing here, fresh.
06:57This is...
06:59It smells so good, oh my God.
07:01Here it is,
07:03with a drop of wine.
07:05Is this your recipe?
07:07Yes.
07:08It's not only yours anymore.
07:10They're going to steal it from you.
07:12I know, you guys are going to steal this recipe.
07:14He's like, it's my own recipe.
07:16I'm like, not anymore.
07:18So, we take out the ravioli
07:20before it's finished cooking.
07:22How good is this,
07:24very good.
07:26So that they finish cooking
07:28inside with the juices.
07:30With a little bit of water and everything, right?
07:32Yes.
07:34Even a little bit of water with it
07:36so it continues to cook with the rest.
07:38And this goes in.
07:40One.
07:42This is a dish
07:44that you make here?
07:46What's the name of this dish?
07:48This is fish ravioli
07:50with mushrooms.
07:52There you have it, fish ravioli.
07:54It sounds a lot nicer when he says it.
07:56It sounds a lot better when he says it.
07:58We do the same with the capelletti, right?
08:00We make the capelletti in a different way.
08:02Now, didn't it take 4 minutes?
08:04A little less?
08:062 minutes here and 2 minutes there.
08:08To get the flavor.
08:10Because the sauce is not liquid,
08:12it thickens because it takes out
08:14its...
08:16So 2 minutes and then 2 minutes here
08:18so it continues to cook with the rest of the dish.
08:20Butter.
08:22We put olive oil and butter.
08:24Everything that is made with butter is delicious.
08:26In this case, fresh sage would be better
08:28but I have this one
08:30that is powder.
08:32Ground sage.
08:34This is the one that burns, right?
08:36To clean the places.
08:38Here the butter and the oil
08:40don't burn either.
08:42A little bit of water.
08:44Ah, look, I never thought
08:46I could put water on it.
08:48In this case,
08:50we are going to make a cheese cream
08:52with this one.
08:54We are going to make it with parmesan
08:56because it looks like we put cream on it
08:58but it doesn't have cream.
09:00Oh, I want to learn that one.
09:02So 2 tablespoons of butter and oil.
09:04We didn't put garlic on that one, right?
09:06No. A little bit of water.
09:08This one is lighter.
09:10This one is seafood.
09:12Little by little, almost nothing.
09:14Spicy, garlic.
09:16This one is lighter.
09:18What kind of pots do you recommend?
09:20Are these ceramic pans?
09:22Well, these pans are for this
09:24because it's a magnetic kitchen.
09:26Electromagnetic.
09:28In this case, yes,
09:30because we are in a building
09:32where you can't put gas.
09:34Ah, ok.
09:36I don't like the electric one,
09:38I don't like the microwave,
09:40so this one is for the electromagnetic one.
09:42Yes, but this one is electromagnetic.
09:44The pans are for this one.
09:46Ah, they are separate.
09:48I didn't know.
09:50Oops, I think I'm using the ones
09:52that don't correspond.
09:54No, because there are 2 types of kitchen.
09:56The electric one and the electromagnetic one.
09:58These are the electromagnetic ones.
10:00And they work well?
10:02You need a pan just for this.
10:04The electric one
10:06holds almost all the pans.
10:08Ah, ok.
10:10It seems good.
10:12It burns.
10:14Oh, wow!
10:16It burns when you put something on it,
10:18otherwise it doesn't burn.
10:20They tell me not to put my hand on it.
10:22He already put it on.
10:24It doesn't burn for 30 seconds.
10:28So you got burned?
10:30No.
10:32He forgot to wait
10:34for 30 seconds.
10:36Oh, God.
10:38You have to have fun.
10:40I'm making a laugh.
10:42We're actually neighbors.
10:44We live in the same neighborhood.
10:46That's how I found out about this place.
10:48I love to promote
10:50people that are local, that live here,
10:52that are not centered in Tulum.
10:54Normally tourists
10:56come this way, but not this far in.
10:58So if you
11:00are looking to explore,
11:02I'm going to take you to those hidden places
11:04throughout Tulum.
11:06Well, you saw
11:08that we're using a lot of salt.
11:10Yes, perfect. I love it.
11:12We're only using sea salt.
11:14That's a lot of salt.
11:16A little bit is enough.
11:18Yes, yes. I put it in the water
11:20directly.
11:22The clams don't need salt because
11:24they already have salt from the sea.
11:26Oh, you put the salt in the water before?
11:28No, here.
11:30And that's it.
11:32Here is butter.
11:34It has cheese inside.
11:36It has fennel.
11:38It has parmesan.
11:40It's all things that
11:42already have a little bit of salt.
11:44So until the end, I don't see it.
11:46But I absolutely don't need to put salt
11:48because I'm leaving with the cheese.
11:50Now I turn this off
11:52and I put the cheese.
11:54So they can see all the preparations you have.
11:56Does it get hard?
11:58It gets all...
12:00How do you put it?
12:02I can't see your face.
12:04I think his expression was very good.
12:06It has to be cream.
12:08So you're making the cream with the butter,
12:10the oil, and the parmesan cheese.
12:12There, it's off.
12:14And we wait for it to rest.
12:16It's a natural way of doing the cream
12:18without using cream.
12:20So it's just butter, olive oil,
12:22and sage, and the cheese.
12:24And this way you don't use cream
12:26but you have that same...
12:28I like that.
12:30Look at this.
12:32Look at the cream.
12:34But you have fresh cheese.
12:36It's parmesan, but fresh, right?
12:38That's parmesan, yes.
12:40Why?
12:42People are going to take the cheese from the house
12:44because they're copying you.
12:46So they're going to say,
12:48what cheese do I have?
12:50And if it's any good?
12:52It's not going to be as good as his.
12:54More quality, more delicious.
12:56But without cream.
12:58Yes, look at that.
13:01I like this.
13:03I would have never thought of it.
13:05Just without cream or anything,
13:07you make your own just with parmesan cheese,
13:09melt in it. Good idea.
13:31Cibas.
13:33In Spanish.
13:35Cibas.
13:37Yes.
13:39Very fresh.
13:41Freshly caught.
13:43Did you go fishing?
13:45Yes.
13:47I go out at 5 in the morning.
13:49Here in Tulum there are a lot of fishermen.
13:51Salt, pepper, and that's it.
13:53Natural.
13:55There you have it.
13:57One of the dishes you can eat here
14:00These are the capelletti.
14:02We put them here.
14:04They're small gorros.
14:06Spinach stuffed with cheese.
14:10I was showing you
14:12two types of pasta.
14:14I have another ten.
14:16Another ten pastas that you make yourself, right?
14:18Yes, of different shapes, sizes, names.
14:20Like agnolotti,
14:22capellacci, cannelloni.
14:24There are several, right?
14:26Yes.
14:28We decorate with a little avocado.
14:34Grated parmesan.
14:36And that's it.
14:38Seafood or cheese?
14:40Seafood with cheese.
14:42I go with cheese.
14:44I'm going with cheese.
14:46We're going to eat, right?
14:48Let's see how it turned out.
14:50All right, guys. We gotta try this now.
14:54I love it. It's so clean.
14:56I love it.
15:02His dog and his wife are here.
15:04So cute.
15:06His dog is here every day.
15:08His beautiful wife.
15:10I don't know how you're not fat.
15:12I would be so fat
15:14living with somebody that cooks this good.
15:18You keep her so thin.
15:20Do you cook for her?
15:22Yeah.
15:24Every day.
15:26You should. Every day.
15:50All right, guys. Let's try this.
15:54This is white wine, Pinot Grigio.
15:56You're a fan of wines, like all Italians, right?
15:58If you want to drink beer,
16:00you can, but which one do you recommend?
16:02A glass of wine.
16:04You don't need a bottle.
16:06A glass of wine and water.
16:08I drink wine and water.
16:10But I drink wine to finish
16:12so everything goes down very well
16:14and everything is in harmony.
16:16In the case of fish ravioli,
16:18I get a white wine,
16:20a Pinot Grigio.
16:54You
17:24you
17:54you